Make Awesome Hummus Today with this Easy Recipe & Put it on Everything

When eating plant-based foods, hummus is an absolute necessity. Why? Because it goes with everything and makes everything taste amazing. For example, I love macaroni and cheese but because gluten and cheese make me extremely bloated, I have replaced the regular macaroni with rice macaroni and the cheese with hummus. Now you may think this combination is gross but the mouth feel and taste of noodles mixed with hummus is very similar to, yet much more appetizing and healthful, than KD. You can put organic ketchup on it like I do and voila…

I have been using store bought hummus mainly because it has been a challenge to find a great recipe. However, the Food Babe has given me a bit of a complex about eating the factory made stuff since it contains all kinds of GMOs. After perusing through many cookbooks and trying various versions of hummus, I have finally hit THE one.

The cookbook Raw Food for Real People by Rod Rotondi is a refreshing, no nonsense guide to eating real food fast. His book features his many amazing recipes that are staples for all. It is in this book that I have finally found the inspiration for a great hummus recipe.

You can use sprouted chickpeas to make the hummus which is readily available where I live thanks to the dedicated inhabitants of Salt Spring Island or make it yourself. Rod has a very handy chart on Sprouting Basics.

To get 2 1/2 cups of chickpeas, soak 1 cup of chickpeas in water for 8- 12 hours.

To sprout it, soak one cup of chickpeas in water for 2-3 days. Easy!

Sprouted chickpeas makes a delicious snack on its own. Tossing it with some spices and roasting it in the oven makes a lovely savory snack.

This recipe makes a lot of hummus, but it will last a week or so in the refrigerator. It barely lasts a week in our house. I mix it in with noodles, dip my vegetables or pizza in it, spread it on toast, or slather it on vegetable wraps.

Recipe

Ingredients

6 cups of chickpeas or white kidney beans (soaked/sprouted/or rinsed from a can) – I often use white kidney beans as it yields a much smoother texture – a combination of the two also works well.

2 medium lemons, peeled and cut up and quartered

1 medium yellow onion, peeled and quartered

1-3 medium garlic cloves (adjust it to taste)

1/2 cup fresh parsley leaves

1/2 cup fresh cilantro leaves or basil

1/4 cup nutritional yeast

1 tsp ground cumin

1/2 cup olive oil

1 tsp sea salt (adjust to taste)

How To

1. Put chickpeas in a food processor and blend well. Remove to a large bowl.

2. To make the Tahini Sauce: put the lemon in first, then the remaining ingredients, in a blender and blend well.

3. Pour the Tahini Sauce into the bowl with chickpeas and mix well. Taste and adjust seasoning.